Easy Potato Egg Skillet – 30-Minute One-Pan Meal

This Potato Egg skillet is my go-to when I need a filling breakfast or brunch without much fuss. It's a rustic dish that combines crispy golden potatoes with eggs cooked right in the pan, making it both visually appealing and delicious.

The beauty of this recipe lies in its simplicity. With just a few pantry staples, you can create a meal that's packed with flavor and texture. Plus, it's versatile enough to adapt to whatever you have on hand.

About the Ingredients

4 medium russet potatoes (about 600g), peeled and diced into 1/2-inch cubes

Russets give the crispiest edges. Yukon Golds also work well for a creamier interior.

2 tablespoons olive oil

Helps crisp the potatoes. You can substitute with butter or avocado oil.

1 medium yellow onion, finely chopped

Adds sweetness and aroma. Use a sweet onion if you prefer a milder taste.

1 red bell pepper, diced

For color and a slight crunch. Any bell pepper works.

2 cloves garlic, minced

Fresh garlic is best; use 1/2 teaspoon garlic powder in a pinch.

1 teaspoon smoked paprika

Gives a smoky depth. Regular paprika is fine, or add a pinch of cayenne for heat.

1/2 teaspoon salt, plus more to taste

Adjust to your preference; sea salt or kosher salt works.

1/4 teaspoon black pepper

Freshly ground is recommended for best flavor.

6 large eggs

Use fresh eggs for best texture. You can use 4 eggs for a lighter version.

2 tablespoons chopped fresh parsley (optional)

For garnish. Chives or dill also work.

Tips & Tricks

Don't overcrowd the pan

Cook potatoes in a single layer to ensure even browning. Use a large skillet or cook in batches.

Parboil for extra crispiness

If short on time, boil potatoes for 5 minutes before frying to speed up cooking.

Make wells for eggs

Use a spoon to create indentations in the potato mixture so eggs nestle in and cook evenly.

Step-by-Step Instructions

1. Prep and Parboil Potatoes

Place diced potatoes in a pot, cover with cold water, and bring to a boil. Cook for 5 minutes, then drain and set aside. This helps achieve a crispy exterior without burning.

2. Sauté Aromatics

In a large oven-safe skillet, heat olive oil over medium-high heat (375°F/190°C). Add onion and bell pepper, sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

3. Crisp the Potatoes

Add the parboiled potatoes to the skillet, spreading them in an even layer. Season with paprika, salt, and pepper. Cook undisturbed for 5-7 minutes, then flip and cook another 5-7 minutes until golden brown and crispy on all sides.

4. Create Wells

Using a spoon, make 6 small wells in the potato mixture, evenly spaced. This will hold the eggs and allow them to cook into the potatoes.

5. Add the Eggs

Crack one egg into each well. Season eggs with a pinch of salt and pepper.

6. Cover and Cook

Reduce heat to medium-low (300°F/150°C). Cover the skillet and cook for 5-7 minutes, or until egg whites are set but yolks are still soft. The internal temperature of the eggs should reach 145°F (63°C) for soft yolks.

7. Garnish and Serve

Remove from heat, sprinkle with fresh parsley, and serve directly from the skillet. Enjoy warm!

Delicious Variations

• Add cooked bacon or sausage for a meatier version.
• Top with shredded cheddar or crumbled feta cheese before covering.
• Swap bell pepper for spinach or mushrooms for a different veggie profile.

How to Store Potato Egg

Frequently Asked Questions

I hope you enjoy this Potato Egg skillet as much as I do. If you try it, leave a comment below and let me know how it turned out!

Potato Egg

Potato Egg is a hearty one-pan breakfast that's ready in 30 minutes, featuring crispy potatoes and perfectly cooked eggs for a satisfying start.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 4 medium russet potatoes (about 600g), peeled and diced into 1/2-inch cubes
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 6 large eggs
• 2 tablespoons chopped fresh parsley (optional)

📋 Instructions

1. 1Prep and Parboil Potatoes — Place diced potatoes in a pot, cover with cold water, and bring to a boil. Cook for 5 minutes, then drain and set aside. This helps achieve a crispy exterior without burning.
2. 2Sauté Aromatics — In a large oven-safe skillet, heat olive oil over medium-high heat (375°F/190°C). Add onion and bell pepper, sauté for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. 3Crisp the Potatoes — Add the parboiled potatoes to the skillet, spreading them in an even layer. Season with paprika, salt, and pepper. Cook undisturbed for 5-7 minutes, then flip and cook another 5-7 minutes until golden brown and crispy on all sides.
4. 4Create Wells — Using a spoon, make 6 small wells in the potato mixture, evenly spaced. This will hold the eggs and allow them to cook into the potatoes.
5. 5Add the Eggs — Crack one egg into each well. Season eggs with a pinch of salt and pepper.
6. 6Cover and Cook — Reduce heat to medium-low (300°F/150°C). Cover the skillet and cook for 5-7 minutes, or until egg whites are set but yolks are still soft. The internal temperature of the eggs should reach 145°F (63°C) for soft yolks.
7. 7Garnish and Serve — Remove from heat, sprinkle with fresh parsley, and serve directly from the skillet. Enjoy warm!

👨‍🍳 Chef's Note: For a spicier kick, add a pinch of red pepper flakes with the paprika. This dish is also great for meal prep—just reheat individual portions.

Servings: 4

Cuisine: American

Course: Breakfast

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Jonas Weber

Jonas writes about technology and digital privacy, translating complex concepts into clear, actionable advice for everyday users. He focuses on practical steps to protect personal data without being paranoid.